Maybe it is human nature to do something in the moment that seems like a grand idea and not be aware of the implications down the road. How a decision or action can alter the future and create unforeseen issues…

The blue catfish or “bluecat” as it is known by was introduced to the Virginia and Chesapeake Bay tributaries during the 1970s as game fish. Who knew the fish would actually compete? Now present in every Chesapeake Bay tributary these fish can grow up to 100 pounds and live up to 20 years. Native to the Missouri, Mississippi and Ohio river basins they were a healthy part of the ecosystem; however, this is not the case in the Chesapeake Bay region.

The bluecat is like the Zena the Warrior Princess of the Chesapeake Bay slaying everything in its path but in the case of the fish and unlike Zena, eating everything in its path too. These ferocious invasive predators dine on nearly any fish, frogs, yes adorable frogs, as well as crayfish. The catfish were the last non-native species introduced to the tributaries till scientists learned the negative effects.

The most positive aspect is that these catfish are delicious! Over the past couple years Whole Foods and Wegmans have begun selling these local fish. They can also be found on some menus throughout the Metropolitan area. This is a trend I hope continues since there is a shocking amount of 90 million bluecat throughout the Bay!

Chef Mackenzie Kitburi of the Metropolitan area started Capital Taste Food Group in 2014 with a sustainable food practice angle. Curating dinners like the incredible one I attended. The Bay dinner featured a 7-course seafood meal and guest speakers on the Chesapeake Bay.

Chef Mackenzie Kitburi

“As chefs we can make a difference,” Chef Mackenzie said during his welcome remarks.

Director of the Chesapeake Bay Program, Nick DiPasquale, and his wife first asked to join me at my table. I was delighted to know he was one of the speakers and was lucky enough to hear a briefing of his talk before he addressed the audience. Soon after Wendy Stuart with the Wide Net Project joined our table too. Wendy, along with Sharon Feuer, started the Wide Net Project, which has built a market for these catfish by providing free fish to hunger relief organizations.

Director of the Chesapeake Bay Program Nick DiPasquale

“The restoration of the watershed is pushing the bubble of the ecosystem,” Nick said about the importance of restoring the Bay and how every day is an experiment to learn new and better ways of protecting the tributaries. He said how when they notice grasses beginning to grow back in areas that they worked it means the ecosystem is beginning to grow back and be strong again.

Chef Mackenzie, Chef Daniel Perron of Whaley’s and Chef James Martin Ball of Oyamel created the dynamic seafood dishes. Flying Dog Brewery based in Frederick, MD supplied their craft brews and other both mocktails and cocktails were served throughout the evening to keep us hydrated.

The evening kicked off with Chef Mackenzie’s raw Chesapeake Bay Oyster topped with pickled shallot and Old Bay. I was first introduced to oysters when I moved to the East Cost in 2001. This California Girl has always had an adventurous palate, I am up for…almost anything. The second I had my first raw oyster, I was hooked (No pun intended, then again, oysters aren’t hooked, are they?;).

The Chesapeake Oyster was like taking a bite of the Bay. I love how after you swallow an oyster it finishes with a taste of the water source they are from. Some are saltier where others have a subtle creamy sweetness. The pickled shallot added a vinegar tartness that balanced well with the classic seasoning.

This is what happens when a raw oyster is put in front of me…magically disappears! 😉

Old Bay: For more than 75 years this savory spice has been a signature of Maryland. Seafood is not the same without it in this region. Did you know its original name was “Delicious Brand Shrimp and Crab Seasoning?” It takes less time to catch crabs and boil them with Old Bay than to say its old name!

The second and third course were two different Spanish Mackerel dishes. The first created by Chef James creatively incorporated strawberry consommé along with crisp jicama and tomatillo. Consommé is a type of clear soup made from stock or bouillon that has been clarified and he did this using strawberries to add a subtle sweetness to the dish. Incredible balance of heat, spice and sweetness. Loved. Every. Bite.
The second Spanish Mackerel dish was by Chef Daniel; made with peanut, beans mint, radish and chile. The textures and spices were well-balanced. The peanut flavor came effortlessly through. Creaminess paired well with this type of fish and the mint added a brightness on your palate.The second speaker was Vice President of Congressional Seafood, Nick Sughrue. He discussed how Congressional Seafood has been affiliated with the Chesapeake Bay and the restaurants and stores that sell this delicious fish to the public.

Vice President of Congressional Seafood Nick Sughrue

“I think we are going to win. I’m hopeful,” Nick said in regards to fighting the war with the overpopulated bluecat.

The third course was Bluefish made by Chef Mackenzie with squash, tomato and garlic scapes. Garlic scapes are the flower bud of the garlic plant and have the same taste as the garlic itself. Not only is garlic known to strengthen your immune system but adds a depth of flavor to dishes the way onions and lemon can add that depth.Sugar Toads. No, we did not dine on real toads. This is the name they gave a species of blowfish to market it better to the public. Personally, I think it would confuse the public more than sell them on ordering it at a restaurant or buying these cute little guys from a seafood market. The first bite I took was full of bones until told the trick was to hold the tail like a shrimp and slowly drag the meat off the bone with your front teeth. The fish meat itself had a delicious dense texture and well-seasoned with carrot kimchi, sweet soy glaze and benne seeds. Chef Daniel did a brilliant job with this unique fish.

Sugar Toads (aka blowfish)

The fifth course was the bluecat created by Chef Mackenzie. He topped the fish with a tangy black garlic sauce and the smoothest spiced beet sauce. Beets are one of my food weaknesses especially when turned into a sauce. Bluecat truly is a delectable fish; balance of flakiness and dense meat and the sauces showcased his true talent as a chef.

Bluecat

Lucky number seven was the whole grilled perch by Chef Mackenzie. The fish rested on pesto and topped with fresh herbs. I grew up eating ribs so I value having to work for your food and getting a little messy. Bones or not this was an epic way to end this magical dinner.

Perch

Chef Mackenzie is sitting on a food group gold mine by combining sustainable food practices with the culinary arts. Beyond impressed with his dinner and excited to see the impact this has on not only informing the public but inspiring people to take action.

Distance should never be an issue when the cause, reason or person calls your heart…

The Surfrider Foundation was founded in 1984 by a group of surfers in Malibu, California that noticed a pollution issue needed to be addressed. They organized this foundation to help clean up our beaches and now it has expanded along

Photo Credit Emma Mascal

both coasts. This foundation welcomes anyone who wants to make a difference whether you surf or not. There are now 50,000 members and 90 chapters.

DC Chapter Cleanup Coordinator, Emma Mascal, has been doing beach cleanups with her family since high school. She participated with the Jersey Shore Surfrider Foundation where they did both cleanups and grass planting. She now works for the Environmental Protection Agency as a fellow with their Trash Free Waters program.

“I’ve maintained my role as a cleanup events coordinator because I find that I can share my job’s educational materials with my volunteer friends. And my community engagement role helps me tailor my fellowship work to meet the needs of the stakeholders,” Emma said about how her fellowship and position with the foundation work well together.

On Saturday, July 15, 2017 I woke up early to drive to Rehoboth Beach, DE to meet up with the other volunteers. Always up for an adventure, I was excited to finally get involved with beach cleanups. I have done Potomac Watershed cleanups in the past but the beach is where my heart is…

The DC Chapter met at Keybox Beach where Emma distributed the two trash bags and gloves. The yellow bags are for trash and the blue for recycling. I was surprised at how few volunteers showed up and hoped the numbers were higher for other cleanups. I met my beach cleanup buddy, Marina Feeser, when I first arrived. Marina happened to be the Secretary of the Ocean City Chapter and had wanted to get involved more with the DC Chapter.

“What an amazing difference it could make it everyone cared enough to clean up their own trash when they are at the beach. We all want to enjoy the beach so why not do our part to keep it clean?” Marina said.

As we trekked doing our beachcomb, I saw a small crab scurry into its hole in the sand as seagulls darted into the water to snatch a fish from the ocean. While growing up in Northern California, my parents took me to the beach starting at a very young age. I learned how to swim by age three and the beach has always felt like home. Marine life has fascinated me since then and it saddens me to learn what our trash has been doing to their livelihood.

We found balloon ribbons all over and tangled in seaweed and bits of popped balloons scattered all over the sand. I was appalled at how much balloon trash we found! There is another organization I learned about called Balloons Blow… Don’t Let Them Go! After this cleanup, I hope one day that balloons are banned from beaches.

“I am very concerned about balloon litter. It seems to be a common item that is found, it is dangerous to marine life and terrestrial life, and it hints at a more dangerous littering mentality because people often think it is ok to release balloons reveals” Emma said about what she finds the most alarming during cleanups.

I wish more people would realize the deadly implications that come with leaving their trash at the beach in particular. These bits of balloons or other plastics find their way not only swirling around our oceans but in the bellies of marine life where it slowly kills these animals.

Marina and I holding one huge piece of trash…only smiling since it will be removed.

Only an hour into cleaning the shore, the sky was darkening by the minute until finally it tore open and soaked us to the bone. We laughed and continued to clean until Emma called us over to collect the trash bags to be recorded. The weather was still warm and lovely. The rain continued to pour as Emma weighed and recorded each bag. The 14 volunteers together collected 112 pounds of litter; 76 pounds of non-recyclable materials and 36 pounds of recyclable material.

I loved watching the raindrops hit the sand and create these tiny little holes.

Emma weighing the trash bags. Photo Credit Marina Feeser.

Once we were finished cleaning, Marina and I hung out at the beach and stood in the waves talking about ocean conservancy among other things. We started talking about dolphins and after I told her they are my favorite animal she screamed and pointed saying, “Look!” Sure enough two fins popped out of the water at the far left of the ocean. We watched them pop up a few more times as they swam across our view to the other side of the beach. I cannot help but wonder if there is something behind signs like that….

Photo Credit Marina Feeser

Marina told me about this incredible documentary called Chasing Coral on Netflix and I knew it was next on my movie watching rotation.

Once back in Washington, D.C. I opened my Netflix link and the first show advertisement was Chasing Coral! I learned too that it had only been released the day before on Netflix and I could not believe the serendipitous timing! I was mesmerized and enjoyed learning a part of ecosystem that is more important than the public realizes.

The coral reefs are the forests of our oceans. Imagine if our forests began dying the way the coral reefs have been? The forests aid in the oxygen we breath to stay alive. The implications of losing them will create a domino effect of sorts. I recommend that everyone watch this documentary and especially with your kids! Find out what you can do to help preserve our oceans and bring the coral back to life.

Join the fun with the Surfrider Foundation! There can never be too many people who want to make a difference to help keep our beaches cleaner and our marine life healthier. You don’t have to be a member to attend the beach cleanups. Bring your kids and make a long weekend out of volunteering. You can also camp at the beaches in Delaware too. Conservation starts at home.